Grits:
2 sticks butter
1 cup polenta or grits
1 quart heavy cream
Salt & pepper
In pot, bring milk & butter to a boil, but watch closely that it does not boil over. Stir in grits & then turn down to simmer. Stir frequently for about 30 minutes to make sure the grits do not stick to the bottom of the pot.
Shrimp:
1-1/2 lbs. peeled shrimp
1-1/2 tablespoons Tony's seasoning
1 tablespoon paprika
1 tablespoon Italian seasoning
Black pepper
In a small bowl, combine shrimp and seasonings. Set aside.
Sauce:
5 tablespoons butter, divided
1/2 to 3/4 cup diced tasso
1 tablespoon minced garlic
3 tablespoons flour
1 cup chicken broth
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
In a large saucepan, sauté diced tasso in 2 tablespoons butter until slightly browned. Add minced garlic and stir for about 30 seconds. Add in the seasoned shrimp and cook until they're just done and tender. Remove shrimp and tasso from pan and set aside in a bowl.
Add 3 tablespoons butter to shrimp drippings in pan and stir in 3 tablespoons flour. Cook roux to a medium tan color, then slowly add the chicken broth and heavy cream. Whisk together and cook for about 2 minutes. Then, whisk in Worcestershire sauce and hot sauce. Add shrimp and tasso back to pan and stir.
Spoon grits into bowl and top with shrimp sauce. Garnish with green onions on top.
